Heart-healthy coffee cake (from Better Homes and Gardens cookbook)

HEART-HEALTHY COFFEE CAKE

For best results when baking with margarine, be sure you select a brand that contains at least 60% vegetable oil

Nonstick spray coating

2/3 cup all-purpose flour

½ cup whole wheat flour (can substitute all-purpose flour)

1 teaspoon baking soda

1 teaspoon cinnamon

1 ½ cups finely chopped, peeled apples (I use the food processor)

1/4 cup frozen egg product, thawed (I use two egg whites and let my dog have the yolks)

3/4 cup granulated sugar

1/4 cup chopped nuts

1/4 cup applesauce

TOPPING

1/4 cup packed brown sugar

1 Tablespoon all-purpose flour

1 Tablespoon whole-wheat flour

½ teaspoon cinnamon

1 tablespoon margarine or butter

1/4 cup chopped nuts

1. Spray a 9-inch round or 8-inch square pan with Pam; set aside. In a small bowl stir together the 2/3 cup flour, ½ cup whole wheat flour, baking soda, and 1 tsp. Cinnamon

2. Combine apples and egg whites. Stir in granulated sugar, 1/4 cup nuts, and applesauce. Add dry mixture; stir. Pour batter into pan.

3. For topping, stir together the brown sugar, the 1 T all-purpose flour, 2 T. Whole wheat flour, and ½ teaspoon cinnamon. Cut in the butter. Stir in 1/4 cup nuts. Sprinkle topping over batter in pan. Bake in a 350° oven for 30 to 35 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; serve warm. Makes 10 servings.

Nutrition facts: 202 calories, 5 g fat (1 g sat. fat) 0 chol., 175 mg sodium, 37 g carbo., 2 g fiber, 3 g. protein. Daily values: 2% vit. A, 2% vit. C, 1% calcium, 8% iron